Peppercorn Romano Zoodles
This post may contain affiliate links. Please read my disclosure policy.
No April Fools joke here, this quick and easy Peppercorn Romano Zoodles recipe is a delicious vegetable spin on the classic Spaghetti al Cacio e Pepe. Peppery, cheesy goodness makes everyday zucchini a fun and interesting side dish. Plus, this is on the table in under 10 minutes. Buona, no?
Recently I showed you my Roman Meatballs, and this week I have another classic Roman dish, but with a twist. A twist? Get it? Bad Kevin…
Anyways, on to this vegetable noodles version. It may be simple, but this one delivers BIG on the flavor. The Farmers Market had an over abundance of these wonderful zucchini and yellow squash and to shake things up I decided to spiralize these guys. Because curly veggies are fun!
What’s great about this tasty side dish is it’s perfect for those evenings when you’re short on time. I mean this is done, start to finish, in under 10 minutes.
Freshly grated Pecorino-Romano cheese is outstanding, but paired here with olive oil, garlic and a heaping helping of fresh cracked black pepper, it’s amazing.
Fresh, lightly sautéed zucchini and yellow squash get spiralized and make for a fun side dish. Feel free to thinly slice if you like if you don’t have or care to spiralize the vegetables here. I love the shapes and textures, the way the cheese and spices cling to every nook and cranny here.
In my effort to cook, grill and bake healthier, I went to my new favorite cookbook for diabetics for inspiration. This simple and delicious recipe was adapted from The All-Natural Diabetes Cookbook by Jackie Newgent. I hope you give it it a try. Godere!
Peppercorn Romano Zoodles
Ingredients
- 2 medium zucchini
- 1 medium yellow squash
- 1 clove garlic minced
- 2 tsp olive oil
- 1 tsp fresh cracked black pepper coarse
- pinch salt
- 3 tbsp grated Pecorino-Romano cheese
Instructions
- Wash and trim end off vegetables. Slice zucchini and squash into long fettuccine-like strips with a mandolin/vegetable peeler, or use a spiralizer.
- Heat oil in large skillet over medium high heat. Add the garlic, zucchini and squash, pepper and salt and cook. Gently toss to coat and cook for 3 minutes.
- Serve with grated cheese on top.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I saw many recipes like this one, but with cheese , that sounds fantastic! I never tried Pecorino-Romano, is it like Parmesan? Pinning of course! Would try it with white zucchini, so no green ones here
Romano is a bit stronger in flavor than Parmesan and so delicious! I have not seen white zucchini, I hope to see a recipe from you with them soon 😉
That’s lovely, Kevin! I love the simplicity and deliciousness of the combo of oil, garlic, pepper, and pasta…I bet I will include zucchini in this list soon! I use a potato peeler to make zucchini ribbons.
Perfect and so easy Ben, hope you give it a try.
So fresh and pretty! I have a brand new spiralizer sitting pretty in the cupboard – actually a gift for Christmas…it is beyond time that I bring it out! Thanks for the inspiration! This looks delicious, Kevin!
Thanks Annie. At first when I got it for my birthday I didn’t think I’d use it, but the spiralizer is not only fun but super easy. Gotta keep things interesting and this Italian favorite was a perfect way to use up all the zucchini I had on hand. Bust it out and have some fun. 😉
Kevin, you’ll never guess what I cooked and photographed over the weekend…let’s just say we were on the same wavelength. 🙂
My kind of humor, btw, ‘a new twist’ …tee hee. And what a beautiful dish – I could eat the whole thing myself!
Good minds think alike, right Marissa? Ha! Plus, Romano and pepper make everything better (and bacon)!
Hey Kevin! This dish is so inviting! It’s always a challenge for me when the summer squash burst on the garden to find ways to use all of them. A spiralizer is one kitchen gadget I don’t have but I think I might need one now! I’ve made many quarts of squash pickles and many loaves of squash bread…it would be fun to pickle some zoodles. Have a great weekend!
Thanks Dorothy. The spiralizer attachment was a birthday gift back in February and I figured why not put it use! My mandolin was always my go to, but this works to shake things up a little. I’m sure ribbons with a vegetable peeler or sliced thin will work too though Dorothy.
It’s cold here today and a toasted slice of your zucchini bread sounds so good right now! Hello to Gary and you guys have a great weekend.
I’m trying to get more use out of my spiralizer and this looks like the perfect way to do it. This dish looks perfectly flavorful while still letting the flavor of the veggies shine!
Thanks Faith, can’t go wrong with Romano and pepper, right? Have a great weekend. 🙂
We tried spiralized veggie “noodles” for the first time just last night (sweet potato noodles made at Whole Foods). I wanted to test if we would even like these before I bought a spiralizer and we loved them. SO this recipe’s timing is absolutely perfect, Kevin.
I’m going to make these tonight to go with the meatloaf “cupcakes” for April Fool’s Day dinner. Beautiful pictures and another healthified meal. Two thumbs up!
Thanks so much Sally. The spiralizer is a fun way to mix it up, so many things to do with it. Fun, “live” chatting with you via FB earlier, hope you got it! The meatloaf cupcakes sound fantastic, you guys have a great weekend.
This sounds delicious, Kevin…no joke! I love a good Spaghetti al Cacio e Pepe, and this post totally made me want to go to Rome again. Just to get delicious Italian food, of course. But in the meantime, this zoodles version should hold me over. Well done! #WolfpackJokes
Rome is next on the list, no lie, or joke, or whatever.
Almost done working down my blogroll of favs and will be checking out all your goodies I missed while away. You guys have a great weekend Dave.
This looks so delicious and healthy! I bet this is a perfect main or even a side dish with steak or chicken. YUMMY!! I need to get a spiralizer 🙂
Thanks Dawn. I’m sure ribbons with a vegetable peeler or sliced thin will work too, but they are fun. I could eat the entire plate myself. Pepper and Romano cheese for everyone! Have a great weekend.
I’ve been doing a lot of these raw zucchini salads lately, purely because they’re so quick, as you’ve already mentioned. I may not have a spiralizer, but the ribbons I usually make would carry these flavours just as easily. So fresh and pretty!
I was given the spiralizer attachment was a birthday gift back in February and figured why not put it use! My mandolin was always my go to, but this works to shake things up a little, too. Thanks and have a great weekend John.